Serve these succulent shrimp over the beetroot soufflé and pour the sauce over them. Garnish with tomatoes and sweet peppers
Συστατικά
16 shrimps
2 cloves of garlic
100 ml olive oil
1 small bunch of dill
the juice of three lemons
salt and pepper
150 g ricotta cheese
For the beetroot souffle
150 g boiled beetroots
100 g ricotta cheese
2 eggs
1 tbs dry tarragon
100 gr flour
100 ml cream
salt and pepper
Οδηγίες
Preheat oven at 180° C.
- Chop garlic
- Chop dill
1. Mix the grated garlic with the olive oil, the lemon, the dill, salt and pepper.
2. Marinade the shrimps with the mixture for 3-4 hours and then bake, with the marinade, for about 15 minutes.
3. Strain the marinade and beat the ricotta cheese in the blender until it forms a thick sauce.
Beetroot soufflé
- Beat all ingredients into a blender and lay them in a butter and flour oven tray.
- Bake for 20 minutes and let them cool.
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